Spiced Apple Ginger Cake

Crust Ingredients:
7 cups of organic coconut flakes
2 cups mangoes (Trader Joe’s frozen mangoes)
¼ tsp. Himalayan sea salt

Directions:
Place the coconut into a large mixing bowl. Set aside. Place the thawed mangoes and salt into a Vitamix. Blend until creamy smooth. Pour the mixture on top of the coconut flakes. Mix it in with one hand. Set aside. Take a 9” by 1” tart pan with a removable bottom. Cover the top of the pan with a piece of saran wrap. Place the batter onto the pan and press in evenly. Make sure the bottom is even and that the sides are as well. The crust should be ¼” thick all the way around. Place the pan onto the middle rack of the dehydrator at 115 degrees for 7 hours. Remove from the dehydrator and take it out of the pan. Place it onto another dehydrator sheet without a teflex sheet and dehydrate for another 8 hours. Remove from the dehydrator and let it cool.

Note: Take the remaining crust and roll it into small balls. Will make 7 to 10 balls. Dehydrate these along with the crust, using the exact same procedure. These will make excellent snacks.

Mango Cream Ingredients:
3 ½ cups whole raw cashews
4 cups filtered water
1 ¼ tsp. Himalayan sea salt
½ cup organic maple syrup
½ tsp. vanilla extract
2 cups frozen mango cubes (Trader Joe’s)
1 cup melted coconut oil
3 tbsp. lecithin granules

Directions:
Soak the cashews in the filtered water for 4 hours. Cover with saran and set them on the counter. Rinse the cashews twice in filtered water and drain all the water out. Place them into a Vitamix. Add salt, maple syrup, vanilla, and mango into the Vitamix. Use the tamper to blend until creamy smooth. Make sure the mixture isn’t gritty to the touch when finished blending. It must be as silky as cream cheese. Turn the Vitamix on low and slowly pour in the coconut oil. Set the Vitamix on medium. Use the tamper to help mix until evenly incorporated. This will take several minutes to mix in completely. You will have to keep pushing it down with the tamper to achieve the results you want. Grind the lecithin granules in a coffee grinder and turn them to powder. Turn the Vitamix to low and mix the lecithin in.

Makes 7 cups of Mango Cream

Assembly Ingredients:
Mint
Freeze dried mangoes

Assembly:
Fill up the crust with the mango cream. Use a spatula to even out the top. Place it on a plate and put a tent of aluminum foil over it. Place it in the refrigerator overnight. Place the remaining cream into an airtight container. Refrigerate overnight. Remove the container and place some into a pastry bag with an ACEO 846 tip. Place the bag on the counter and refrigerate the container of cream. Remove the cheesecake from the refrigerator. Place it on a decorative plate. Take 4 large pieces of freeze dried mango and crush them into powder. Take a sifter and set it aside. Place large florets around the outside edge of the cheesecake with the pastry bag. Place one huge floret in the center of the top. Place a large mint leaf onto the top center of the middle floret. Place small mint leaves on every other floret around the edge. Place the mango powder into the sifter. Gently tap it until covering the whole top with the powder.

Will last 3 to 4 days in the refrigerator covered. It will last 3 to 4 months in the freezer

The remaining mango cream with last 1 month in the freezer. You can use with other recipes. It is very good served with crackers and a slice of fresh mango on top for a nice snack.